Texture control and modulation of 3D food assemblies: bubble distributions for altering the deformation behavior

For the production of highly customized and reproducible food textures, 3D printing presents a novel texturing approach due to its high accuracy and precision. Assembling of food foam structures using periodic and repetitive closed-cell bubble configurations presents a new approach for obtaining pre-designed textural properties. For printing food structures with specific textural properties, a phenomenological model was developed where the material and foam parameters can be autonomously determined according to the desired hardness levels.

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3D food printing – an emerging technology delivers novel insights in traditional food science

science

The traditional production of foods based on solid open-cell foams is highly complex. Thereby, a creation of a bulk phase of complex polymer-particle systems, partly the inflation and material-depended gas holding capacity and its final stabilization to the open-cell foam shows this complexity. All these parameters influence the cellular structure of the food and its functionality in terms of texture. This texture appears as a sensory property and a multi-parameter attribute. Additive manufacturing enables a complete redesign of such traditional food processes and enables especially in a scientific point of view entirely new possibilities for the understanding of the current production of foods.

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